Tuesday, February 18, 2014

Spicy falafels

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1 can chickpeas, drained and rinsed
½ cup chopped red bell pepper
1 cup oats
2 cloves garlic
Packed ½ cup fresh flat leaf parsley - remove the stems
Packed 1/3 fresh cilantro
1/3 cup chopped scallions
Juice from ½ lemon
1 tblsp. ground cumin
1 tblsp. ground turmeric
1/2 tblsp. Sea salt
½ teaspoon pepper
1 teaspoon paprika

1-2 tblsp. water - optional

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  1. Preheat your oven to 200 degrees c / 400 degress f
  2. Place all the ingredients (except the water) in a food processor (or blender, it might be a bit challenging, but I made it work) and pulse until the ingredients are properly mixed - scrape down the sides if necessary, when making this in a blender you need to do this a couple of times – but do not over blend it, in my opinion they turn out better if it still has some texture. If the mixture is too dry, add the water.
  3. Cover a baking tray with baking paper and use your hands to roll the mixture into balls and place them on the tray
  4. Bake for about 30 minutes, turning them after 15 minutes to allow them to bake on both sides.
  5. Enjoy!
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I served the falafels with a big salad and homemade beet hummus - find the recipe here!

1 comment:

  1. I have recently stopped eating meat and had falafel for the first time last week, it is so good! Thank you so much this recipe and the lovely photos, I will be making the burgers tonight! xx